Lemon Curd
 
Ingredients
  • ⅓ cup granulated sugar
  • ¼ cup cornstarch
  • 1½ teaspoons lemon zest
  • ¼ cup fresh lemon juice (approximately 1½ lemons)
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon heavy whipping cream, room temperature
  • ¼ cup unsalted butter, softened
Instructions
  1. In the top of a double boiler, whisk together sugar, cornstarch, lemon zest and juice, egg, egg yolk, and cream. Cook over simmering water, whisking frequently, until thickened, 10 to 15 minutes.
  2. Strain mixture through a fine-mesh sieve into a medium bowl. Add butter, 1 tablespoon at a time, whisking until combined after each addition. Cover and refrigerate until set.
Recipe by Victoria at https://victoriamag.com/blackberry-thyme-scones-with-lemon-curd/